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. 2022 Sep 16;2(9):1442-1452.
doi: 10.1021/acsfoodscitech.2c00157. Epub 2022 Sep 2.

Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications

Alba C Mayta-Apaza  1 , Diana Rocha-Mendoza  1 , Israel García-Cano  1   2 , Rafael Jiménez-Flores  1
Affiliations

Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications

Alba C Mayta-Apaza et al. ACS Food Sci Technol. .

Abstract

Reduction of waste in the food industry is critical to sustainability. This work represents one strategy of valorizing waste streams from the dairy (acid whey) and fisheries industries (fish waste) using fermentation. The main approach was to characterize the peptides produced by this fermentation under three conditions: (1) fermentation without adding inoculum; (2) with the addition of a single lactic acid bacterial strain; and (3) the addition of a consortium of lactic acid bacteria. Previous results indicated that the rapid acidification of this fermentation was advantageous for its food safety and microbial activity. This work complements our previous results by defining the rate of peptide production due to protein digestion and using two-dimensional (2D) gel electrophoresis and proteomic analysis to give a more detailed identification of the peptides produced from different waste streams. These results provide important information on this process for eventual applications in industrial fermentation and, ultimately, the efficient valorization of these waste streams.

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Conflict of interest statement

The authors declare no competing financial interest.

Figures

Figure 1
Figure 1
pH dynamic over the fermentation period for protein hydrolysis.
Figure 2
Figure 2
Quantification of total soluble protein on treatments in mg/mL.
Figure 3
Figure 3
Peptide quantification during fermentation.
Figure 4
Figure 4
Protein profiling based on molecular weight. The upper series depicts the visualization of protein degradation by SDS. The lower series indicates the proteolytic enzymatic activity (zymograms) of the peptides corresponding to the clear (white) bands.
Figure 5
Figure 5
SDS-PAGE of fermentation with L. rhamnosus from day 0 to 14 and the main protein constituents.
Figure 6
Figure 6
2D SDS gels depicting changes in proteolysis and peptide production for each treatment using L. rhamnosus, Consortia, or control (columns), and for each selected day 0, 2, 8, and 14 (rows).
Figure 7
Figure 7
Heat map representing the intensity of the peptide produced during each treatment using L. rhamnosus, consortium, and control (columns), and selected times 0, 2, 8, and 14 days of fermentation (rows).
Figure 8
Figure 8
Identified enzymes in the mixes and their source.
Figure 9
Figure 9
Relative abundance of identified proteins in relation to the treatments.
See this image and copyright information in PMC

References

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